Now l know this has nothing really to do with Mr Middleton’s gardening advice but this is for anyone interested in cooking chicken, tagine style influenced by Tanya over on chickandaluzia. We drove down to Morocco about 4 years ago in our camper van and spent 10 weeks away. We met up with some amazing people, drove through the Atlas Mountains and into the Sahara desert. It was hell of an experience and one l recommend to anyone with a van.The people were great, if not a bit demanding at times, and the scenery was stunning while driving through the mountains.
It was while we were on these travels that we came across a village where a guy made tagines; tagines of all shapes and sizes along with the base for burning charcoal. The charcoal was available from the guy next door who made his own on the premises. I recorded it all on my Camcorder and when we look back at it now we can hardly believe we did it.
The recipe is made up from a mixture of what we experienced from restaurants and friends along the way so no exact measurements and please feel free to experiment.
Recipe: Chicken Tagine.
- 1 chicken.We always buy Free Range Chicken. Cut into breasts, legs and wings.
- Lge onion, chopped
- 2 or 3 cloves of garlic, chopped.
- Red pepper, chopped.
- A few new potatoes.
- A few tinned artichoke hearts.
- Carrot, sliced.
- Half an Aubergine, chopped.
- Tomatoes, chopped.
- Some preserved lemon slices.
- Spices. We bought a large bag of special tagine spice while we were there but this has long gone so this is about as close as l can get. Mix of ground coriander, cumin, ginger, cinnamon, paprika, garam masala, cardamom and turmeric.
- Salt & Pepper to taste.
So, get your tagine. Sorry, l can’t remember the name of the village in Morocco! I can’t believe ours has survived all these years as we used to take it with us everywhere we went.
Get a good bed of charcoal going, put a good dollop of olive oil in the base and fry the onions and garlic for a few minutes.
Fry the chicken pieces for a while and add the spices frying a few more minutes.
Add all the other ingredients along with a goog glug of veg or chicken stock. Place the lid on with a spoon under it to allow the steam to escape.
Cook for 30-40 mins or so. Add some chopped coriander and parsley.
Traditionally served with cous cous but rice is nice or just as it is. I’m not a fan of mint tea either so a nice cold beer or glass of red wine goes well.
There is something really nice about cooking outdoors like this. Its not the same as a barbecue. This takes longer, the preparation is all done outside, as is the cooking and the eating. Don’t rush this. It takes time but is well worth it. Do you have a recipe you want to share?
PS. This version was delicious!